Wednesday, May 13, 2009

Coconut (and Curry) Shrimp Soup

Hi everyone,I'm in the DC area this week helping my preggers friend Racheal who is on bed rest. We just finished watching 6 hours of Colin Firth in Pride & Prejudice - I can't believe my English major friend never saw it! Glad we can mark that movie off her list of the best RoCo movies of all time!

Anyway, I figure my friend can't eat dessert all day so I brought the book Everyday Food: Great Food Fast, and let Racheal bookmark some pages. First up, Coconut Shrimp Soup!

This was very simple to put together...once I figured out which way to cut the carrots! :)

Garlic and ginger are cooked, then the carrots, coconut milk, water, and cornstarch are added. You'll need to serve this immediately because the cornstarch and pasta soak up all the liquid if you let it sit...believe me on that!

I made the recipe exactly and when I tasted it, it had way too much coconut flavor. Way. too. much.

I added lots of curry powder and more red pepper flakes. And, we added in our left over Thai yellow curry from the previous day's take out! In addition, I squeezed a bunch of lime juice on top. I served it with Srirachasauce (a staple in any house!) I probably won't make this recipe again, but at least I didn't let my friend starve! :)

I make a soup a lot like that but add masaman canned curry paste and Thai fish sauce to kick up the flavor a little. Sometimes I even mix in greens that I need to use up. It's such a versatile soup that you can put almost anything in it!

Oh my goodness that looks good. I'm going to save this recipe and make it next week when H is out of town (cause he wouldn't consider this a meal's worth of food, being the meat and potatoes guy he is). I'm drooling already.

Since you already know, I like your recipes, just wanted to tell you that I made this dish for kid's birthday and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!